Strawberry, Rhubarb, and Parsley Kombucha

Brewing kombucha with parsley instead of tea creates a subtle base for showing off more delicate fruity and herbal flavors.

How to Make Kombucha

This recipe for classic jasmine tea kombucha goes in-depth on the history, science, and technique for perfect kombucha every time.

Water Kefir from 'Mastering Fermentation'

Milk kefir is a pretty common sight in the dairy aisle these days—or at least it is in California. Much more mysterious is its lactose-free cousin, water kefir. Both drinks are fermented with similar SCOBYs (symbiotic colonies of bacteria and yeast), but milk kefir grains feed on the natural sugars in the milk while water kefir needs additional sugar or fruit juice to get going. Mary Karlin provides recipes for both in her new cookbook, Mastering Fermentatio. Today, we're trying our hand at the ...

Blackberry, Grapefruit, and Sage Infused Water

This infused water recipe combines sweet ripe blackberries, tart grapefruit, and woodsy sage for a refreshing and balanced drink.

Fast Sour Beer

Most sour beers take a year or more to brew at home. This one is ready in four to five weeks.

DIY Blackberry Liqueur

Blackberry liqueur, also known as creme de mure, is a summer must! It has the brightness of berries and the richness of a sophisticated liqueur all rolled into one.

DIY Root Beer

Homemade root beer is earthy, bold, and sweet all at the same time.

Blackberry-Sage Lemonade

You usually think of sage as a savory herb, but its camphorous, slightly minty aroma works well in this sweet drink made with blackberries and lemon.

Blackberry Gin and Tonic

Blackberries and lime form the backbone of this simple gin-based summer sipper.

Bran-Fermented Vegetables from 'Mastering Fermentation'

Even if I'd never tried making salami or kombucha before doesn't mean I haven't put it into my body at some point. But these bran-fermented vegetables are a different story. Called nuka in Japan, they're traditionally made by burying relatively dense vegetables, like daikon or carrot, in a salty fermented rice bran mixture fortified with kelp, miso, and/or beer. The vegetables take only a day or so to ferment, and emerge from the bran relatively crisp, tasting lightly of salted sourdough.